Our feature this weekend is a new menu item, roasted pheasant with a wild mushroom marsala cream sauce, wild rice and toasted almond pilaf, grilled vegetables, vanilla balsamic, and fried sage. This dish pairs beautifully with the pure fruit character and floral aromas of the cru vineyards on Mont Brouilly in Beaujolais, France. Using traditional techniques like hand harvesting, whole cluster fermentation, aging the wines in large oak foudres, and bottling unfiltered, they produce wines that are powerful and carry a sense of place.
Feast Weekend Special – Balsamic Marinated Bavette Steak
Your table is waiting at Feast Bistro...... Our feature this weekend is a balsamic marinated & dry aged Marbled Meats bavette steak finished with a local herb butter, marinated Gallatin Valley Botanical cherry tomatoes, olive oil and Amaltheia ricotta polenta,...